First I want to thank you all for your help. Last year I bought a gas grill in June and then watched BBQ Bootcamp in July and wanted a charcoal grill. Then I couldn't decide on a Weber kettle grill or a Horizontal smoker. After reading all the past post's I decided on the 22.5 Weber kettle grill and I [u]Love it!!![/u] My question is do any of you have any great potato receipies. I've done the smoked ones. Just wondering what you guys do.

Take a clean grill bit and drill a hole through the length of a nice baking potato. Pack the center with good sausage, wrap the whole thing in good foil and cook for an hour (right on the coals if you like).

Another favorite is so simple and good for parties. Slice up a bunch of potatoes, along with onions, garlic, salt/pepper, good cheese, and just about anything else you care for. Make a double-layer foil pouch for the bunch. Put it on the grill for about an hour, turning it once or twice. For informal cookouts, we just slice open the packets and let people help themselves.

And while I'm on it, this bagged recipe is great for bagged chicken, too. Brown the chicken pieces, coat them in your favorite rub (lawry's works, too), bag them in bunches and put them on the grill. This, together with the above potatoes, makes for terribly little work and great flexibility in the cooking time, so you can enjoy the party!!

ah man, I've been working on potatoes for a long, long time. I always make them every meal. In winter I cook inside and use rice or past, so when grill season starts I switch to potatoes.

And I have no interest in anything foil wrapped (except bread which can't be improved upon) so I am always working on grill potatoes, and have never made the perfect one yet (intentionally.)

Try new red as small as you can get them, and bring them to a boil and boil them for X amount of minutes. Slice them in half long ways.

Then put them skin side down, or skin side up, and baste them with butter, or oil, then season with salt, or season with this, or first sear them, or first put them skin side down over a cold fire, or soak them before you boil them in a secret soak, or boil them in salted water, or try cooking them raw.

And that's just new red potatoes.

I made one one time that was really good, but I'm not sure what I did that was so special.

And the worst part about it. After you've made thousands of them, you'll make a batch that is bona fide mediocre, and people who don't know any better will make some asanine comment like, "Oh, these are delicious!"

Yeah, that's a good one Sharkey. I also liked your Korean flanked steak. You have a nice website and the pictures of you gotta make any griller smile.

I had better results with the potatoes when I switched to peanut oil. And then better still when I went with half peanut half butter.

I don't like meat that much, so I try to make the meat blow your head off, and then use the potatoes for comfort. So I can't go with the cajun. Maybe parsley and salt.

I don't know man, going from halves to quarters is a big step.

Spring is coming on here. And that means great ungrilled fresh salads. So that leaves the grill for meat and potatoes (and my pathetic foil wrapped buttered bread.) I'll try what you say. I'm always looking for that perfect potato.

You guys hunt mushrooms out where you live?

I gotta go feed the sourdough starter, and then boil some potatoes. This ought to be a trip. Tonight we're grilling what once was frozen drumsticks that thawed out in the car over Kmart charcoal briquettes.

To everything
There is a season
Turn, turn, turn,
Or it will sit
On your grill and
Burn, burn, burn,

I take the biggest Idaho's I can find, slice them about 1/4 inch thick longways. Coat them in Italian dressing (or anything you can imagine) and throw them right on the grates. They pick up cool grill marks and taste great! Easy. Try adding old bay for a little extra kick.

Yeah, that's a good one Sharkey. I also liked your Korean flanked steak. You have a nice website and the pictures of you gotta make any griller smile.

I had better results with the potatoes when I switched to peanut oil. And then better still when I went with half peanut half butter.

I don't like meat that much, so I try to make the meat blow your head off, and then use the potatoes for comfort. So I can't go with the cajun. Maybe parsley and salt.

I don't know man, going from halves to quarters is a big step.

Spring is coming on here. And that means great ungrilled fresh salads. So that leaves the grill for meat and potatoes (and my pathetic foil wrapped buttered bread.) I'll try what you say. I'm always looking for that perfect potato.

You guys hunt mushrooms out where you live?

I gotta go feed the sourdough starter, and then boil some potatoes. This ought to be a trip. Tonight we're grilling what once was frozen drumsticks that thawed out in the car over Kmart charcoal briquettes.

To everythingThere is a seasonTurn, turn, turn, Or it will sitOn your grill andBurn, burn, burn,

Did I tell you I made it one time accidently?

haha Smoke you crack me up.

I haven't tried peanut oil. I'm not a fan of peanuts. lol

The good thing about this is you can use just about any seasoning you like.. it'll turn out great every time.

Thanks for the comments on my board. Feel free to come over and post whenever you like. I'm giving away a Hamburger book at the end of the month:-) Maybe next month I will give away one of Steven's books?

That would be a good idea for this board as well, and would certainly encourage posters (hint hint hint!)

I take the biggest Idaho's I can find, slice them about 1/4 inch thick longways. Coat them in Italian dressing (or anything you can imagine) and throw them right on the grates. They pick up cool grill marks and taste great! Easy. Try adding old bay for a little extra kick.

No I have never pre cooked them, they do come out a little bit aldente but we like them that way. Cook them slower and you'll be fine though. Why create more work. Its similar in my mind to boiling ribs first. Although reading that you guys all seem to pre cook them first I'll have to give it a shot.

preheat pan throw 'em in and cook till the edges get real dark and crusty.

Never seem to have any leftovers..

I do mine almost the same way except I use new potatoes quartered. ANother thing you guys might want to try is a sweet potato the next time you are in the store and get ready to reach for that russet. Try a sweet potato and enjoy the change of pace.